Ngoh Hiang with yam and rice paper

Ngoh hiang .. minced meat, water chestnuts, 5-spice powder, coriander .. and this time, I added yam.
And I did not want to use the beancurd skin because it is quite oily. So, I used up the Vietnamese rice paper that had been sitting in my fridge for ages. The meat mixture still taste good but the rice paper folding is a bit thick because it is difficult to cut the round wet piece without breaking it further.

Pan fried. The skin is funny looking? It's Viet rice paper.

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